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Walnut-Stuffed Pork Tenderloin

1 cup chopped California Walnuts
1/2 cup frozen spinach, thawed and drained
1/2 cup Feta cheese
1 tablespoon bread crumbs
1 large egg
1/2 teaspoon ground nutmeg
1 teaspoon dried mint
1 pound pork tenderloin, butterflied
3 garlic cloves, crushed
Salt and pepper to taste

1. In food processor, add walnuts: pulse 3 times. Add spinach, cheese and bread crumbs; pulse until blended. Add egg, nutmeg and mint; pulse 2 times.
2. Place butterflied pork tenderloin on parchment paper, skin side down; rub inside with garlic, salt and pepper. Spread stuffing mix across surface. Roll pork tenderloin, seam side down; tie with butcher twine.
3. Salt and pepper pork loin; roast in 425*F (220*C) oven 20 to 30 minutes or until juices run clear when pierced with fork. Remove from oven; let rest 10 minutes. Slice on the bias revealing walnut and spinach pinwheels.
4. Serve with a spicy ragout of Romano and black beans tossed with cumin, cilantro and peppers.

Makes 4 servings.

Recipe provided courtesy California Walnuts.